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Classic
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page XXIV
Page Eggs, filled . . . . . . . . 275 Eggs, fried . . . . . . . . . 275 Eggs
in Marinade . . . . . . 276 Egg Jelly . . . . . . . . . . 277 Egg Mound . . .
. . . . . . . 276 Eggs, poached . . . . . . . . 274 Eggs, scrambled . . . . .
. . 273 Eggs with Mustard Sauce . . . 275 N Noodles . . . . . . . . . . . 280
R Raw Whites of Eggs for inva- lids . . . . . . . . . . . . 276 Page Rice,
Arabian . . . . . . . . 278 Rice for Ragout . . . . . . . 278 Rice with Apples
. . . . . . 278 Rice with Claret for invalids 278 Rice in a bag . . . . . . .
. 279 Rice with Tomatoes . . . . . 280 Rice Pudding . . . . . . . . 277 Rice,
Turin . . . . . . . . . 279 Rice with Raisins . . . . . . 278 S Sago Compot .
. . . . . . . . 279 Sour Milk Cheese . . . . . . 277 Division M.--Jellies and
Ices. Page A Apple Jelly . . . . . . . . . 295 B Baked Ice . . . . . . . . . .
297 Beef Royal . . . . . . . . . 288 C Calves' Head Jelly . . . . . 289
Chicken Mayonnaise with Jelly . . . . . . . . . . 290 Coloring Jellies . . . .
. . 283 D Ducks in Jelly . . . . . . . 290 E Eel in Jelly . . . . . . . . 286
F Filled Capon in Jelly, with sauce . . . . . . . . . . 289 Filled Goose in
Jelly . . . . 290 French Liquor Jelly . . . . . 295 Page Frozen Westphalian
Pudding 297 Fruit Ice Pudding . . . . . . 297 Fruit Jelly with Cherry-, Rasp-
berry- or Currant Syrup, and Gelatine . . . . . . . 293 G General directions .
. . . . 296 J Jelly in Moulds . . . . . . . 283 Jelly of all kinds of Fruit .
295 Jelly of Beef or Poultry . . 285 Jelly of Salted Tongue with Extract of
Beef . . . . . 287 Jelly of Sardines or Caviar . 286 Jelly with Rabbit . . . .
. . 286 L Lemon Jelly . . . . . . . . . 294 N Nesselrode Ice Pudding . . . 298
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Classic
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